Duurzame kok aan huis

Menu

Colourful Courgette Tart with Basil Oil

When fellow food blogger Asli made a comment about the colours in my recipes, I was inspired to make this colourful vegetable tart with two types of courgette, red onion, tomato and homemade basil oil. It’s not only an attempt to make the most of those summer vegetables while I still can, but also an edible throwback to a hot summer day when I made something quite similar with my mother in law. The crust uses the same dough as my asparagus quiche – and in fact most of my savoury pies and tarts – which means it’s quite fragile, but also extremely moreish. Serve with more basil oil and a leafy salad.

Ingredients (for 1 baking tray-sized tart, dinner for 2):

the dough:

200 g wholewheat flour

100 g cold butter, in small cubes

1 tsp salt

100 ml cold water

the basil oil:

fresh basil

good quality extra vergine olive oil

pinch of salt

black pepper

1/2-1 clove of garlic, finely minced or crushed

the vegetable topping:

1/2 a green courgette, thinly sliced

1/2 a yellow courgette, thinly sliced (or just one type of courgette if you’re afraid of being stuck with two halves afterwards)

1 large tomato, thinly sliced, juice and seeds removed

2 small red onions, thinly sliced

grated Pecorino or Parmigiano

Start with the dough. Mix flour and salt in a bowl and add the cold butter cubes.

Use a food processor or two sharp knives to create a crumb-like texture.

Add the cold water, shape the dough into a ball, wrap it up and put it in the fridge for an hour.

Heat the oven to 200 degrees. Roll out the dough on a floured surface. Cover a metal baking tray with a piece of baking paper and transfer the dough to it. Cover with another sheet of baking paper and weigh it down with another baking tray. Blind bake for 10-15 minutes.

Meanwhile, make the basil oil by blending basil, olive oil, salt, pepper and garlic until you get your desired consistency. I prefer it quite chunky, but for a clear, no-bits version you could also put it through a sieve.

I just can’t believe how bright and beautiful these yellow courgettes are.

As soon as the crust has finished blind-baking, it’s time to arrange the veggies.

First spread a few spoonfuls of the basil oil mixture on the tart base.

Arrange the veggies in a beautiful pattern, then drizzle over some olive oil, add a few extra dollops of basil oil and salt and pepper.